Description

Indulge in the delightful experience of Cheesecake Cupcakes, a perfect blend of rich cheesecake flavor and cupcake convenience. These mini treats are ideal for any celebration, from birthdays to holiday gatherings. Featuring a creamy filling made from cream cheese and Greek yogurt, they sit atop a crunchy vanilla wafer crust, making them lighter yet equally delicious compared to traditional cheesecakes. Garnished with fresh strawberries and blueberries, these cupcakes not only please the palate but also add vibrant color to your dessert table.

Ingredients

Scale

12 reduced-fat vanilla wafers (for the crust)
8 ounces cream cheese (1/3 fat, softened)
1/4 cup sugar
1 teaspoon vanilla extract
6 ounces fat-free vanilla Greek yogurt
2 large egg whites
1 tablespoon all-purpose flour
8 ounces fresh strawberries (hulled and sliced)
8 ounces fresh blueberries

Instructions

Preheat your oven to 350°F (175°C).
Line a 12-cup cupcake tin with liners and place one vanilla wafer in each.
In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
Gradually mix in Greek yogurt, egg whites, and flour until well combined.
Fill cupcake liners halfway with the mixture.
Bake for 20-25 minutes until set but slightly jiggly in the center.
Allow cooling at room temperature before refrigerating for at least an hour.
Top with fresh strawberries and blueberries before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (56g)
Calories: 122
Sugar: 10g
Sodium: 90mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 5g
Cholesterol: 18mg

Keywords: Ensure cream cheese is softened for smooth batter consistency. Refrigerate cupcakes for at least one hour for best flavor. Customize toppings with your favorite fruits or chocolate.